Seasonal & sustainable : cooking for healthy living

Abstract

'Seasonal and Sustainable - Cooking for healthy living' draws upon Karen Mugliett's experience as a home economist and her holistic philosophy to sustainable living centred round the home. The core of the book is the four seasonal chapters where a healthy and sustainable cuisine is adapted around the common vegetables, fruit and fish available in each season. A variety of original and simple starters, economical and tasty main courses, healthy and low calories desserts make up the book. The different recipes include guidelines on how they can be modified to make them healthier or more varied. Most recipes are accompanied by cultural, sustainable and health tips. The book includes a first chapter intended to instill the proper attitudes to home cooking, attitudes such as better budgeting, shopping wisely, meal planning, sustainable cooking. These are followed by other indispensable information and basic recipes which are considered as fundamental to a wide range of dishes. The book contains around 120 practical, economical and healthy recipes all tried out (and photographed by Karen's husband Jesmond). All recipes have been carefully planned to include healthy and fresh ingredients, contain low amounts of calories, sugars and fat whilst at the same time retaining taste and flavour. Followers of the Mediterranean cuisine, vegetarians and those who are looking for original and healthy ways of food preparation should find this book an indispensable companion in their kitchen.